Cherry Cheesecake Cookies
Soft, creamy, and bursting with fruity sweetness, these Cherry Cheesecake Cookies are a delightful twist on two beloved desserts. Perfect for satisfying your sweet tooth, they’re ready in just over 2 hours, with most of that time being hands-off chilling.
Ingredients
- ½ cup butter, softened to room temperature
- 3 ounces cream cheese
- 1 egg, separated
- 1 teaspoon vanilla
- 1 lemon, for zest
- ¼ teaspoon salt
- 1 cup powdered sugar
- 1 cup flour
- 1 cup graham cracker crumbs
- 20 ounces cherry pie filling
Instructions
- In a medium bowl, cream butter, cream cheese, egg yolk, vanilla, 1 teaspoon lemon zest, and salt until fluffy.
- Gradually mix in powdered sugar and flour to make stiff dough.
- Cover bowl with plastic wrap and place in the fridge to chill for about 2 hours.
- Remove from fridge and preheat oven to 325 ℉.
- Shape dough into small one inch balls.
- Beat egg white until foamy.
- Dip balls in egg white then roll in graham cracker crumbs. Arrange cookie dough balls about 2 inches apart on ungreased cookie sheet and make a depression in the middle of each cookie with your thumb.
- Bake for 12-15 minutes, or until cookies begin to brown on the bottoms.
- Remove cookies from baking sheet and let cool.
- Fill depression with a teaspoon of pie filling (or as much as you can fit on each cookie).
Nutrition
Calories: 105kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 17mgSodium: 80mgPotassium: 40mgFiber: 1gSugar: 5gVitamin A: 179IUVitamin C: 3mgCalcium: 10mgIron: 1mg
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